Simple, light cheesecake parfaits made with non-fat Greek yogurt and low‑fat cream cheese, layered with buttery shortbread crumbs and sweetened strawberries.
Hi, I’m Kelly from Life Made Sweeter. These Strawberry Shortcake Cheesecake Parfaits are an easy, no‑bake dessert that comes together quickly — perfect for Valentine’s Day or any time you want something pretty and delicious without much fuss.
Serve them in wine glasses, mason jars, or small cups for an elegant presentation. Because they are no‑bake, you can assemble them ahead of time and chill them until ready to serve.
These parfaits are light and refreshing, making them ideal for spring and summer as well. Assembling the layers is easy and fun — here’s how they break down:
- Base: Crushed shortbread cookies. You can also use graham crackers, Oreos, or any sandwich cookie you prefer.
- Cheesecake layer: A lighter cheesecake filling made with low‑fat cream cheese, non‑fat (or regular) Greek yogurt, vanilla, heavy cream, and sifted powdered sugar. If you don’t have Greek yogurt, substitute another yogurt or whipped topping.
- Fruit layer: Sliced strawberries tossed with a little granulated sugar. Feel free to swap in other fruits as desired.
Repeat the layers until the glasses are filled, finishing with fresh strawberry slices and optional blueberries. Chill for an hour before serving so the flavors meld and the parfaits set slightly.
Ingredients
- 8–9 shortbread cookies or graham crackers, crushed
- 2–3 cups (280–420 g) fresh or frozen strawberries, sliced
- 1½ tablespoons granulated sugar
- 8 ounces (226 g) low‑fat or regular cream cheese, room temperature
- 1 cup (255 g) plain non‑fat or regular Greek yogurt
- 1 teaspoon vanilla extract
- 1 tablespoon heavy cream
- ⅔ cup (80 g) sifted powdered sugar
- Additional crushed cookies, fresh strawberry slices and blueberries for topping (optional)
Instructions
- For the strawberries: Toss the sliced berries with the granulated sugar in a bowl. Refrigerate while you prepare the cheesecake layer to allow the berries to release a bit of their juices.
- For the cheesecake layer: In a medium bowl, beat the softened cream cheese until smooth. Mix in half the Greek yogurt, then add the remaining yogurt, vanilla extract, and heavy cream. Continue mixing until smooth. Gradually add the sifted powdered sugar and blend until fully incorporated and creamy.
- To assemble: Layer crushed cookies, cheesecake mixture, and the sugared strawberries in serving glasses, repeating until the glasses are filled. Finish with fresh strawberry slices and blueberries if desired.
- Chill the assembled parfaits in the refrigerator for about an hour before serving. Serve with spoons.
Notes
- Use any cookie crumbs you enjoy — shortbread, graham crackers, or sandwich cookies all work.
- If you prefer a richer texture, use full‑fat cream cheese or add more heavy cream. For a lighter option, stick with non‑fat yogurt and low‑fat cream cheese.
- Swap the strawberries for peaches, raspberries, or a mixed berry medley for seasonal variations.
Sharing a link to this recipe is appreciated. Photographs and content are copyright protected.